Vegan Meal Prep: Layer Salad with Tofu and Almonds

As you probably realized with the little content of our blog lately – we don’t have much time. Both studying and working, days are packed and still we do not want to eat too much processed food and prefer to have fresh stuff. In any case, if your nutrition suffers you’ll have less energy for anything else. Hence it is important to get all the nutrients and take care of yourself, even in stressful times!

We therefore started meal prepping and I am telling you – it saves SO much time! Here’s our first meal prep, a fresh salad. Easy to take with you, no microwaving or anything needed and prepared in little time for the full week.


This recipe makes 6 mason jars of salad.



  • 1 glass of pickled beets (~ 500 ml)
  • 1 brick of tofu (450g)
  • 2 medium carrots
  • a handful of finely chopped almonds
  • 200g kale
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • salt to taste


  • 200ml silken tofu
  • 2 tsp almond butter
  • 2 tablespoons lemon juice
  • 1/2 tsp garlic powder
  • salt to taste




Start by marinating the tofu. I recommend to marinate it at least 2 hours, but if it needs to go fast half an hour is alright too. Cut it in small cubes and then put it in a box together with the nutritional yeast, lemon juice and some salt. Put aside.

Cut the pickled beets in bite-sized cubes and fill the bottom of each mason jar with it. Then grate the carrots and add on top. Chop the almonds and the kale and put aside. The order of how you top the salad is somewhat important, otherwise some ingredients can get soggy.

Shortly before the tofu marinated enough pre-heat the oven to 450° F. Then toss the tofu on a tray and bake for 15 minutes. Finally make the dressing by mixing all the ingredients. Let the tofu cool down before adding it in the jars. Then top with the chopped almonds and kale.


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